African Journal of

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12269

Full Length Research Paper

Nutritional evaluation of yoghurt prepared by different starter cultures and their physiochemical analysis during storage

Ammara Hassan1* and Imran Amjad2
  1Applied Chemistry Research Centre, PCSIR Laboratory Complex, Lahore, Pakistan. 2Haleeb Foods Limited, Lahore, Pakistan.
Email: [email protected]

  •  Accepted: 20 March 2009
  •  Published: 17 May 2010



Yoghurt was prepared with two different types of starter cultures; Lactobacillus bulgaricus and Lactobacillus acidophilus. The preparation was made by 3, 4 and 5% concentrations. It was stored at 4°C for 12 days. To analyze the effect of the two different cultures and their concentrations on the properties of yoghurt, different physio-chemical tests were performed. These two starter culture slightly enhanced the quality of yoghurt. The results showed that the protein, lactose, ash, fat, acidity and total solid mass were slightly increased while pH and moisture values gradually decreased during the storage period of 12 days. The comparative study of starter cultures showed that L. acidophilus produced good quality yoghurt as compared toL. bulgaricus.


Key words: Starter culture, yogurt quality, physicochemical tests.